Mary Berry Christmas Cake

The festive season wouldn’t feel complete without a beautifully baked Christmas cake, and Mary Berry’s version has earned a special place in many kitchens. Her approach combines classic flavors with simple techniques, creating a cake that’s both elegant and comforting. From the first bite, it’s clear why this is considered one of the best Christmas cake recipes — rich, deeply flavored, and perfectly moist, it captures the spirit of December in every slice.

What sets this recipe apart is its balance. The Christmas fruit cake isn’t overly sweet, allowing the fruity richness to shine. Packed with plump raisins, sultanas, and candied peel, it’s the kind of moist fruit cake that keeps you reaching back for just one more slice. And thanks to Mary Berry’s tips, even bakers who don’t make fruit cakes regularly can confidently achieve a perfect bake.

This Xmas cake is surprisingly approachable. While traditional Christmas cakes can feel intimidating with layers of soaking, covering, and aging, this recipe simplifies the process without sacrificing flavor. It’s a simple Christmas cake that still delivers the luxurious texture and aroma of a festive classic. You’ll find it easy to follow and immensely satisfying, making it a go-to option year after year.

One of the best things about Mary Berry’s Christmas cake is how versatile it is. You can bake it in advance, brush it with brandy or fruit juice, and decorate it however you like — whether that’s a traditional layer of marzipan and icing or a more rustic, natural finish. It’s a December cake that brings warmth to the table and a little bit of indulgence to every festive gathering.

Why You’ll Love It

• Deliciously Moist Every Time – This recipe delivers a moist fruit cake that never feels dry or heavy, perfect for slicing into generous pieces that melt in your mouth.
• Rich, Fruity Flavors – Packed with raisins, sultanas, and candied peel, this Christmas fruit cake has a depth of flavor that makes it a standout at any festive table.
• Easy to Make – Even if you’re not a seasoned baker, this simple Christmas cake is straightforward to follow, giving you a festive showstopper without the stress.
• Perfect for Early Prep – This December cake can be baked ahead of time and improves as it sits, soaking up brandy or juice for an extra-rich fruit cake experience.
• Versatile Decoration Options – Whether you prefer a classic marzipan and icing finish or a rustic, natural look, this Xmas cake adapts beautifully to your festive style.

Ingredient List

For the Cake

• 225g unsalted butter, softened
• 225g light muscovado sugar
• 4 large eggs
• 225g plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 tbsp brandy, rum, or orange juice

For the Fruit Mix

• 175g sultanas
• 175g raisins
• 100g glacé cherries, chopped
• 50g mixed peel
• 50g chopped almonds (optional)

For Decoration (Optional)

• Marzipan
• Royal icing or fondant
• Extra glacé cherries or festive decorations

Ingredient Notes

• I always use light muscovado sugar for this cake—it adds such a lovely deep caramel flavor.
• Don’t skip the mixed spice! It really brings out that classic Christmas fruit cake warmth.
• For the fruit, I like a mix of sultanas, raisins, and cherries—it keeps the cake moist and adds bursts of sweetness.
• A splash of brandy or rum isn’t just traditional; it makes the cake richer and helps it keep longer.
• If you can, soak your dried fruit overnight—it’s a small step that makes a huge difference in flavor and texture.

Kitchen Equipment Needed

• Mixing bowls – For combining the butter, sugar, eggs, and flour. I love using large glass bowls; they make mixing easy and mess-free.
• Electric hand mixer or stand mixer – Speeds up creaming the butter and sugar to a light, fluffy texture.
• Wooden spoon – Perfect for folding in the fruit without crushing it.
• Measuring cups and spoons – Ensures accuracy for a perfectly balanced cake.
• Cake tin (20cm/8-inch round) – Essential for shaping your Christmas fruit cake; I always line mine with parchment for easy release.
• Baking parchment and foil – Keeps the cake from browning too quickly while baking.
• Cooling rack – Lets the cake cool evenly without getting soggy on the bottom.

Instructions

Step 1: Prepare the Fruit

• Place the sultanas, raisins, chopped cherries, mixed peel, and almonds (if using) in a large bowl.
• Pour over 2 tablespoons of brandy, rum, or orange juice and stir well.
• Pro tip: Let the fruit soak for at least an hour, or overnight if possible, to make your cake extra moist and flavorful.

Step 2: Preheat and Prepare the Cake Tin

• Preheat your oven to 160°C (140°C fan)/320°F.
• Grease a 20cm (8-inch) round cake tin and line it with baking parchment.
• Wrap the outside with a double layer of foil to prevent the edges from browning too quickly.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat the softened butter and muscovado sugar together until light and fluffy.
• Pro tip: Use an electric mixer on medium speed for about 3–4 minutes for the perfect texture.

Step 4: Add the Eggs

• Crack in the eggs, one at a time, beating well after each addition.
• If the mixture looks like it might split, add a spoonful of flour to help it bind.

Step 5: Fold in the Dry Ingredients

• Sift together the plain flour, baking powder, mixed spice, cinnamon, nutmeg, and salt.
• Gently fold the dry ingredients into the creamed mixture using a wooden spoon.
• Pro tip: Fold carefully to avoid knocking out the air—this keeps your cake light but still rich.

Step 6: Incorporate the Fruit

• Add your soaked fruit mixture and 2 tablespoons of the soaking liquid.
• Mix gently until the fruit is evenly distributed throughout the batter.

Step 7: Bake the Cake

• Pour the batter into the prepared cake tin and smooth the top.
• Bake in the preheated oven for 2–2.5 hours, or until a skewer inserted into the center comes out clean.
• Pro tip: Check the cake after 90 minutes; if the top is browning too quickly, cover it with foil.

Step 8: Cool and Store

• Allow the cake to cool in the tin for 15–20 minutes, then transfer to a cooling rack.
• Once completely cooled, wrap in parchment and store in an airtight container.
• For a richer flavor, feed with a little brandy every week until Christmas.

Tips and Tricks for Success

• Soak the fruit well – The longer you soak, the moister and richer your Christmas fruit cake will be.
• Use room-temperature butter and eggs – This ensures the batter creams together smoothly for a lighter texture.
• Don’t overmix once the flour is added – Fold gently to keep the cake tender.
• Wrap the cake for even baking – Foil around the tin prevents over-browning while keeping the inside moist.
• Feed with brandy or juice – If storing for a few weeks, a little liquid every week enhances flavor and keeps it soft.
• Check for doneness – A skewer should come out clean, but don’t overbake or the cake will dry out.

Ingredient Substitutions and Variations

• Butter – You can use margarine or dairy-free butter for a lighter or vegan version.
• Sugar – Replace muscovado with dark brown sugar if needed; it still adds rich flavor.
• Fruit – Swap or add dried cranberries, figs, or apricots for a different fruity twist.
• Alcohol – Orange juice or apple juice works for a non-alcoholic version.
• Nuts – Replace almonds with pecans or walnuts, or omit if you prefer a nut-free Christmas cake.
• Spices – Adjust cinnamon, nutmeg, or mixed spice to taste for a subtle or stronger festive flavor.

Serving Suggestions

• I love serving slices of this Mary Berry Christmas cake with a cup of steaming tea or coffee—it’s the perfect cozy December treat.
• Top with a thin layer of brandy butter or whipped cream for an extra indulgent twist at Christmas brunch.
• Pair with a scoop of vanilla ice cream for a modern take on a classic fruit cake—it balances the rich fruitiness beautifully.
• Cut into small cubes and serve on a festive dessert platter with chocolate truffles and cookies—it makes a stunning holiday centerpiece.
• Add a light dusting of icing sugar or a drizzle of glaze for a simple Xmas cake presentation that still looks festive and inviting.

Storage and Reheating Instructions

• Store in an airtight container – Keeps your cake moist and flavorful for up to 3 weeks.
• Wrap in parchment and foil – Helps preserve freshness if storing longer or giving as a gift.
• Feed with brandy or juice – Every week to maintain moisture and enhance the rich fruit cake flavor.
• Reheat slices gently – Warm in the microwave for 10–15 seconds or in a low oven for a few minutes for a freshly baked feel.
• Freeze for later – Wrap tightly in cling film and foil; defrost overnight at room temperature before serving.

Frequently Asked Questions

How long will this Christmas fruit cake keep?

When stored in an airtight container and wrapped in parchment, this moist fruit cake can last for up to 3–4 weeks. Feeding it with a little brandy or juice will help it stay rich and flavorful.

Can I make this cake without alcohol?

Absolutely! You can use orange juice, apple juice, or even a spiced syrup instead of brandy or rum. It still makes a delicious, easy fruit cake.

Can I bake this cake in advance?

Yes! This December cake actually improves with time. Bake a few weeks ahead, store it properly, and it will be wonderfully moist and flavorful by Christmas.

What’s the best way to slice and serve it?

Use a sharp, serrated knife for clean slices. Serve on its own, with whipped cream, or a little brandy butter for an extra festive touch.

Can I substitute the dried fruits?

Yes! Feel free to mix and match dried cranberries, figs, apricots, or even extra cherries depending on your preference. This rich fruit cake is very forgiving.

How do I keep my cake moist?

Soaking the fruit well before baking and optionally feeding the baked cake with brandy or juice ensures it stays soft and delicious.

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Did you try this recipe? Let me know in the comments how your Mary Berry Christmas cake turned out!